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Explorer Collection

The basic entry into the world of .pepper..field: three types of Kampot pepper and coarse salt for everyday use.

·    Contains 20 g of black Kampot pepper, 20 g of white Kampot pepper, 20 g of red Kampot pepper and 120 g of coarse Kampot salt
·    All our peppers and salts come from small family-owned Cambodian farms

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Explorer Collection
Explorer Collection
Gourmet Collection
Gourmet Collection
Expert Collection
Expert Collection

€21,95

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Explorer Collection

Explorer Collection

€21,95

€21,95

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Testovací text

David

Pepperfield pepper is significantly more aromatic than regular supermarket pepper, and the difference is immediately noticeable. Black pepper is ideal for seasoning beef steaks. The red one is great for pasta and white meat. I have been buying Pepperfield exclusively for several years.

Zuzana

We really love black pepper; it is part of our cooking every day. Kampot Black is full of flavor and adds a beautiful, distinctive finishing touch. In soup, main dishes, salads, and desserts too. 👍🏻

Martina

I have tried various brands, but your Kampot pepper is unique, the best, and I don't want any other anymore.

Zdeněk

Great e-shop. Great pepper and other products from them. For example, grinders. Or salt. Everything top-notch. And the communication is great too.

Petr

Great pepper with a story. I have been following Pepperfield since the very beginning, and their approach to the commodity and to farmers is unique in the world of business and deserves admiration; all the peppers are unmatched.

Xena

I didn't know what I was getting into, but the taste is truly fantastic!

Duch

I can't imagine cooking without Kampot pepper. Since I discovered it, I haven't used any other. And neither have my acquaintances whom I gave it to as gifts.

Where our pepper story begins

Explorer Collection

Explorer Collection

€21,95

Gourmet Collection

Gourmet Collection

€36,95

Expert Collection

Expert Collection

€53,95

Origin

Kampot pepper is grown in Kampot Province, located in the far south of Southeast Asian Cambodia.

This is an area that, thanks to its coastal climate and geological conditions, allows local farmers to produce pepper of the highestquality in the world. It is no coincidence that this pepper has earned a protected geographical indication, much likeFrench champagne.
We buy pepper from small family farms underdirect trade conditions, which guarantee fair compensation for every grower, and we also try to promote this approach among other traders.
As a result, by buying from us you get not only pepper of the highest quality, but also the assurance that you are buying a sustainable and morally responsible product that will help ensure its producersmedical care and education for their children. 

Characteristic

Pepper differs in its flavor and aroma, which you will hardly find in pepper bought in ordinary supermarkets.

Black pepper, when ground, releases notes ofeucalyptus, camphor, and thyme accompanied by the aroma of lime peel. These gradually blend into a seaside aroma with developingfruity notes. The dominant aroma ispeach and nectarine, accompanied by the scent of pine and earthy tones of Cambodian mountain soil full of minerals.

Rare red pepper is an explosion offruity notes with milder pungency. At first, the notes of rose and rosehipdominate, which then turn into dried cherries. After two to three minutes, more characteristic aromas for Kampot pepper begin to develop, such ascitrus fruits, dried mandarins and a more earthy crust of sourdough bread.

White pepper is adelicate yet still peppery caress of the taste buds. When ground, it releases aromas ofcamphor, sage, and cedarwood, accompanied by a subtle aroma of nutmeg blossom, grapefruits, and other citrus fruits. After a few minutes in the mouth, you can perceive notes of nutmeg, blossomthyme and lemon balm supported by the aroma of cedar and black tea.

Processing

Kampot Pepper is divided into three basic varieties, which differ from one another in the processing of the fruit of the pepper vine.

In the case ofblack pepper the berries are harvested at the moment when the peppercorns are still green. They are then dried under the intense Cambodian sun, where they acquire their characteristic black color and wrinkled surface.

Red pepper is obtained by harvesting fully ripe pepper berries. These ripen to a deep red color and are full of fructose, which gives this type of pepper its unique taste.

White pepper is a specialty obtained from fully ripe red pepper berries. These are then dried in direct sunlight and soaked again so that the red skin can be removed, leaving only a creamy white peppercorn.

Thanks to careful selection corresponding tothe strict quality requirements for pepper sourced from Kampot, set by the Kampot Pepper Association, only the very best grains are always hand-picked. They are then vacuum-packed to ensurethe quality and freshness during the journey to the Czech Republic, where they are further selected, packaged, and delivered right to your table.

Use

Thanks to their different taste, aroma, and spiciness, individual types of pepper are suited to different purposes.

Black pepper is auniversalone, which is hard to go wrong with in almost any dish. However, it is ideal to pair it mainly withdark red meat. It will take any steak on the grill or in the pan to perfection, but it also has its place inclassic sauces, soupsand also goes great withpasta.

Red pepper, thanks to its fruity character, is theking of cold cuisine. It is suitable for vegetable salads, goes well withrisotto, soups, and don't be afraid to experiment with it when preparingsweet desserts or mixed drinks. Rather than with dark meat, combine it with fish or light poultry meat.

White pepper is suitablefor light meat. It perfectly enhances the taste of seafood, goes well withrisotto, creamy soupsand its flavor does not get lost even in combination with good pasta.

The more finely you grind Kampot pepper, themore intense the spiciness will be, on the other hand, larger pieces or whole grains will lend the dish more specific pepper notes.

Package

Thanks to the materials used and the special bag-sealing technology, air and moisture do not get to the pepper.

The grains thus retaintheir authentic taste and aroma after the bag is opened of Kampot pepper. In addition, after emptying, you canupcycle the bags and continue to use them in a wide range of other ways. We pack the pepper in resealable 20-gram bags. Each Package also includes abrochure that brings you the story of the best pepper in the world and introduces .pepper..field. to you.

Awards

Quality is our top priority, as confirmed not only by the certificates carried by our peppers and salts, but also by the awards they bring home from global competitions.

Among the most important are the awards given to our pepper in the competition Great Taste, one of the most prestigious competitions in the world of gastronomy.

However, sustainability is also important to us, which we do not see as empty words, as shown by the SDG’s award given to truly sustainable and socially responsible projects.

Recipes with Kampot pepper

Dýňová polévka s pomerančem a lyofilizovaným Kampotským pepřem

Pumpkin soup with orange and freeze-dried Kampot pepper

by Kamča Štrbíková on Nov 12 2025
Ingredients 1 medium-sized pumpkin 1 larger carrot 1 clove of garlic 1 liter of water a piece of ginger salt freeze-dried Kampot pepper cream  juice from half an orange  Instructions 1. Wash the pumpkin and cut it into pieces. Do the same with the carrot. 2. Put everything on a baking tray together with the garlic clove, drizzle with olive oil, and bake in the oven until the vegetables soften. 3. Then transfer it to a pot, pour in 1 liter of water, and cook until completely soft. 4. Towards the end of cooking, add finely grated ginger and let it cook briefly. 5. Pour in the juice from half an orange and blend until smooth. 6. Finally, stir in the cream (or coconut milk) and season with salt and pepper. Enjoy your meal! Author: Tastykitchen.cz
Řepová polévka s křenem a vločkami fermentovaného Kampotského pepře

Rosehip soup with horseradish and flakes of fermented Kampot pepper

by Kamča Štrbíková on Nov 12 2025
Ingredients 3 medium-sized beets 3 smaller potatoes 2 carrots 1 parsley root 1 onion 2 tablespoons of oil thyme 1 liter of water salt Kampot pepper flakes – crushed flakes 1–2 tablespoons of wine vinegar For finishing 1 sour cream 1–2 tablespoons of grated horseradish 1 teaspoon of honey salt, pepper Instructions 1. Cut all the vegetables into cubes or larger pieces and sauté in oil (about 10 minutes). 2. Season with salt and pepper, add a few sprigs of thyme, and pour about 1 liter of water. Cook until soft. Blend and season with salt, pepper, and wine vinegar. Don’t forget the vinegar. 3. Finally, mix the sour cream with horseradish, honey, salt, and pepper. Add a few spoons to the soup and enjoy. Enjoy your meal! Author: Tastykitchen.cz
Květáková polévka s červeným lyofilizovaným Kampotským pepřem

Cauliflower soup with red freeze-dried Kampot pepper

by Kamča Štrbíková on Nov 12 2025
Ingredients 1 smaller cauliflower white part of 1 leek 1–1.5 liters of water (depending on how thick you want the soup) salt, marjoram red freeze-dried Kampot pepper about 3/4 of Package cream cheese (about 90–100 g) Instructions 1. Cook the cauliflower with the leek until soft, blend until smooth, season with marjoram, salt, and pepper. Finally, stir in the cream cheese, which will beautifully soften and thicken the soup. 2. On top, roast a halved cauliflower floret, bread croutons, garnish, and add crushed Kampot pepper as a finishing touch. Enjoy your meal! Author: Tastykitchen.cz